Follow each step to make the recipe successfully.
In a measuring jug or bowl, combine 4 eggs, 2 tbsp milk, 1/4 tsp salt, 1/4 tsp chilli powder, 1/4 tsp black pepper, and 2 tbsp chopped fresh coriander. everything together until well combined.
Heat 2 tbsp of oil in a non-stick pan over medium heat. Once the oil is hot, pour in the egg mixture and let it spread evenly.
Cook the omelette for , or until the edges are set. Gently lift the edges to let the uncooked egg run underneath. Once the bottom is golden and the top is almost set, carefully flip the omelette.
On one half of the flipped omelette, spread a layer of pre-cooked . Top the with a generous amount of shredded cheddar and mozzarella cheese.
Carefully fold the other half of the omelette over the filling. Cover the pan with a lid and cook on low heat for about , or until the cheese has completely melted.
Slide the finished omelette onto a serving plate. Sprinkle with fresh coriander and drizzle with Sriracha sauce. Serve immediately with slices of bread or paratha.
No Egg?
No Milk?
No Cilantro?
Simple ways to adapt this recipe.
Bell peppers, or tomatoes to the egg mixture for extra vegetables.
Use different types of cheese like pepper jack for a spicy kick.
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